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Once again, Tina, over at Carrots’N’Cake, has come up with an amazing recipe. I couldn’t resist converting this recipe to gluten-free and having it to serve over the long Thanksgiving weekend. I am even tempted to possibly serve this for breakfast, as it does have pumpkin in it, so that makes it healthy, right?😉 The aroma that drifted through my kitchen while this was baking is like something straight out of heaven. I don’t know if I can wait for this to cool to dig into it! This would be great served with Cool Whip, topped with powdered sugar or maybe even some ice cream (pumpkin comes to mind, are you surprised?).

Chocolate Pumpkin Loaf*Recipe courtesy of Carrots’n’Cake, modified to be gluten-free by me

I made this today and it is incredible! So moist and spicy and just the right amount of chocolatinessI made it vegan by adding a little more pumpkin and a tablespoon of canola oil to sub for the egg. Not only is this the most delicious thing ever, but it has restored my faith in myself as a baker. I’ve been having an awful run of vegan, gluten-free baking disasters!